Addition of Soy Proteins to Meat Products - ACS Publications

7 Addition of Soy Proteins to Meat Products A. W. Kotula and B. W. Berry

Downloaded by UNIV OF PITTSBURGH on October 5, 2015 | http://pubs.acs.org Publication Date: June 18, 1986 | doi: 10.1021/bk-1986-0312.ch007

Meat Science Research Laboratory, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, M D 20705

Soy proteins are used extensively in meat and meat products by the military, the school lunch program and consumers to save money. Their ultimate acceptability is equally dependent upon the nutritional, chemical, sensory and shelf life changes which occur when they are added. Soy proteins in meat products such as ground beef inhibit rancidity, improve tenderness, increase moisture retention, decrease cooking shrink, fat dispersion during cooking and have no important effect on microbiological condition. Concomittantly, inordinate amounts of added soy protein may cause the meat product to be too soft, exhibit an undesirable flavor and may lead to a decreased PER and a deficiency in B-vitamins and trace minerals. In emulsified meat products, soy protein effectively binds water but does not emulsify fat as well as salt soluble muscle protein. Prudent incorporation of plant proteins can result in an improvement of the quality of the meat product with inconsequential adverse effects. Over a decade ago t h e i n s t i t u t i o n a l t r a d e , t h e Department of Defense, t h e School Lunch Program o f t h e U n i t e d S t a t e s Department of A g r i c u l t u r e and consumers became i n t e r e s t e d i n u t i l i z i n g soy p r o t e i n s t o augment the p r o t e i n s o f meat. The economic b e n e f i t s a s s o c i a t e d w i t h the use o f soy p r o t e i n were r e f l e c t e d i n t h e 1974 p r i c e s f o r food groups which were u t i l i z e d as sources o f p r o t e i n s ( T a b l e I ) . Whereas the average p r i c e per kg o f u t i l i z a b l e p r o t e i n from meat and f i s h was i n the neighborhood o f $6.6 per k g , soybean f l o u r was $.68 per kg, peanut f l o u r $1.45 p e r k g , and s i n g l e c e l l p r o t e i n s $.95 per kg. If one e s t i m a t e d the p r i c e of meat at $2.2 per kg and added 25 percent hydrated soy, when t h e h y d r a t i o n r a t i o was 3 p a r t s water t o 1 p a r t s o y , and t h e c o s t of t h e soy was $1.8 per k g , then the s a v i n g s due t o t h e use o f soy would be $.44 per kg o f p r o d u c t This chapter not subject to U.S. copyright. Published 1986, American Chemical Society

In Plant Proteins: Applications, Biological Effects, and Chemistry; Ory, R.; ACS Symposium Series; American Chemical Society: Washington, DC, 1986.

Soy Proteins in Meat Products

KOTULA AND BERRY

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*ains Corn m e a l , whole F l o u r , w h i t e , wheat F l o u r , w h i t e , wheat w i t h O.3% L - L y s i n e HCI Wheat g l u t e n R i c e , whole Wheat, whole g r a i n s

Legumes and O i l s e e d s Beans, average Peas, d r i e d Peanuts, s h e l l e d Soybean f l o u r , low f a t Soybeans, extruded Sesame seed S u n f l o w e r seed Cottonseed meal or deglanded f l o u r

Food Source

Table I c o n t i n u e d .

9 .2 11 .8 11 .8 80 .0 7 .5 12 .2

14..08 14,.30 15.,84 48..62 19..80 7.,26

42 .3

26..6

59.0 37.0 70.2 65.2

51.1 45.6

52.7

38.4 46.7 42.7 61.4 58.0 53.4 58.1

% 21 .4 24 .0 26 .9 44 .7 52 .5 33 .4 23 .0

%

Crude Protein Content

P r i c e of Source Material .05) according to Duncan's multiple range t e s t .

From (6). Basic values based on 36 observations; Values f o r composition of cooking j u i c e s based on 12 observations because data from 3 patties were pooled in each instance. Means within a column having the same l e t t e r or l e t t e r s are not s i g n i f i c a n t l y d i f f e r e n t (P>.05) according to the Duncan's multiple range t e s t . Three of each type of patty were cooked at 121°C f o r 8, 9, 10, 11 min.; 149°C f o r 5, 6, 7, 8 min.; 177°C f o r 4, 5, 6, 7 min.

z

x

All-beef Textured soy 20% Soy concentrate 20% Soy i s o l a t e 20%

Study I i z

Study i x All-beef Textured soy 20% Textured soy 30% Soy concentrate 20% Soy concentrate 30%

Product

Internal temperature (°C)

Table IV. Cooking C h a r a c t e r i s t i c s of Beef-Soy P a t t i e s



7.

KOTULA AND BERRY

Soy Proteins in Meat Products

e f f e c t of s u b s t i t u t i n g soy p r o t e i n f o r muscle and c o n n e c t i v e t i s s u e are p r o b a b l y r e s p o n s i b l e f o r these tenderness improvements as w e l l as t h e f a c t t h a t s o l u b l e p r o t e i n s add t o b i n d i n g p r o p e r t i e s d u r i n g the d e n a t u r i n g of p r o t e i n s a s s o c i a t e d w i t h c o o k i n g . Toasted soy f l o u r , soy g r i t s and c e r t a i n soy p r o t e i n c o n c e n t r a t e s are a l r e a d y denatured p r i o r t o t h e i r a d d i t i o n to meat. An e v a l u a t i o n o f t h e c o m p o s i t i o n of t h e cooking j u i c e s , as presented i n T a b l e IV, demonstrates, by d i f f e r e n c e , t h a t f a t i s r e t a i n e d t o a g r e a t e r e x t e n t by t h e soy c o n c e n t r a t e meat product than by the soy f l o u r meat product or the ground b e e f . The meat product c o n t a i n i n g soy f l o u r l o s t more f a t d u r i n g cooking than d i d the a l l - b e e f ( T a b l e I V ) . S i m i l a r r e s u l t s were r e p o r t e d by Anderson and L i n d (9). When soy p r o t e i n c o n c e n t r a t e s are used i n canned meat products l i k e c h i l i , t h e f a t i s l a n d s w i t h i n t h e chopped meat p r o d u c t s and t h e f a t cap are e l i m i n a t e d ( 1 0 ) . When 4% soy c o n c e n t r a t e was added to a minced pork p r o d u c t , cook out o f f a t and m o i s t u r e was reduced 31% f o r p a s t e u r i z e d product and 34% f o r s t e r i l i z e d product. The s t a b i l i t y o f e m u l s i f i e d products c o n t a i n i n g soy p r o t e i n f l o u r , c o n c e n t r a t e or i s o l a t e was b e t t e r than s i m i l a r emulsions w i t h o u t soy (JJ_) · Emulsion s t a b i l i t y was h i g h e r i n emulsions c o n t a i n i n g soy f l o u r than i n those c o n t a i n i n g soy c o n c e n t r a t e o r isolate. The use o f soy p r o t e i n i s o l a t e has been recommended f o r n o n - s t a n d a r d i z e d sausage type p r o d u c t s because i t binds f a t and water, provides cohesiveness, prevents f a t migration during or a f t e r c o o k i n g , adds p r o t e i n and forms a f i r m g e l s t r u c t u r e 02). In t h e study by Thompson, et a l . ( 1 1 ) , t h e ml of gel r e l e a s e d per 100 g emulsion f o r t h e r e f e r e n c e emûTsion w i t h o u t s o y , w i t h soy i s o l a t e ( S I F ) , soy c o n c e n t r a t e (SCF) or soy f l o u r (SF) was 6 . 0 7 , 5.83, 5.49 and 3 . 0 8 , r e s p e c t i v e l y , when t h e h y d r a t i o n r a t i o s were 1:4 ( f l o u r : w a t e r ) f o r S I F , 1:3 f o r SCF and 1:2 f o r SF. The ml g e l r e l e a s e d per 100 g emulsion c o n t a i n i n g 10, 15, 2 0 , and 25% soy p r o t e i n was 6 . 7 0 , 5 . 0 1 , 3.94 and 3 . 5 7 , r e s p e c t i v e l y . When soy p r o t e i n c o n c e n t r a t e was i n c o r p o r a t e d i n t o an emulsion at t h e 3.5% l e v e l , t h e p r o c e s s i n g y i e l d s , t e x t u r a l p r o f i l e and s e n s o r y t e x t u r a l a t t r i b u t e s of f r a n k f u r t e r s were not d i f f e r e n t among t h e products w i t h and w i t h o u t added soy c o n c e n t r a t e ( 13). An o b j e c t i v e measure of compression and shear modulus i n d i c a t e d t h a t soy p r o t e i n c o n c e n t r a t e i n c o r p o r a t e d i n t o f r a n k f u r t e r s at t h e 3.5% l e v e l had no e f f e c t on b a t t e r s t r e n g t h or t e x t u r e (_U). The a d d i t i o n of a c o t t o n s e e d p r o t e i n t o f r a n k f u r t e r s t o r e p l a c e 5, 10 o r 15% o f the meat r e s u l t e d i n higher pH, l e s s cured c o l o r , l e s s f i r m n e s s o f s k i n , s o f t e r t e x t u r e and reduced d e s i r a b i l i t y as judged by a s e n s o r y panel ( J 5 ) . When s t r u c t u r e d soy p r o t e i n f i b e r was added t o fermented salami at 15 o r 30% l e v e l s , t r a i n e d s e n s o r y panels found t h e f l a v o r to be u n d e s i r a b l e , whereas a 116-member u n t r a i n e d panel found t h e product c o n t a i n i n g 30% soy f l o u r t o be u n d e s i r a b l e i n f l a v o r , tenderness and o v e r a l l d e s i r a b i l i t y (J6»). The f l a v o r o f beef p a t t i e s c o n t a i n i n g 20% soy p r o t e i n f l o u r or c o n c e n t r a t e was r a t e d about equal t o a l l beef p a t t i e s by a 52-member p a n e l , whereas p a t t i e s c o n t a i n i n g 30% were scored lower by the panel ( 6 ) . B e r r y e t a l . (7) found t h e c h a r a c t e r i s t i c " s o y - l i k e " f l a v o r t o be more


81

82

PLANT PROTEINS

p r e v a l e n t i n p a t t i e s made w i t h soy f l o u r vs soy i s o l a t e and soy c o n c e n t r a t e . Compared to a l l - b e e f p a t t i e s , use of soy f l o u r reduced t h e i n c i d e n c e of r a n c i d f l a v o r , which was p r o b a b l y due i n p a r t to the a n t i o x i d a n t p r o p e r t i e s i n h e r e n t to soy f l o u r . F o r t i f i c a t i o n o f the soy f l o u r w i t h i r o n and z i n c e l e v a t e d t h e incidence of rancid f l a v o r .


Nutritional

Characteristics

T y p i c a l chemical analyses f o r soy f l o u r and soy c o n c e n t r a t e are presented i n T a b l e V. N u t r i t i o n a l l y , soy p r o t e i n s are a good source of amino a c i d s , but they c o u l d b e n e f i t from i n c r e a s e d l e v e l s of m e t h i o n i n e ( 1 8 ) . Though such p r e v i o u s l i t e r a t u r e r e p o r t e d soy p r o t e i n s t o be ïïëficient i n m e t h i o n i n e , t h e r e p o r t o f t h e 1981 Expert Committee on P r o t e i n - E n e r g y Requirements, F o r e i g n A g r i c u l t u r e O r g a n i z a t i o n o f the U n i t e d N a t i o n s , which i s i n p r e s s , i n d i c a t e d soy p r o t e i n products meet the requirements f o r t o t a l s u l f u r amino a c i d s f o r a l l age groups except i n f a n t s . Regardless, m e t h i o n i n e i s an e s s e n t i a l amino a c i d and p r o t e i n q u a l i t y of soy p r o d u c t s w i l l be enhanced by i n c r e a s e d l e v e l s o f t h a t amino a c i d . When Vemury et a l . (19) s t u d i e d the c o m p a r a t i v e v a l u e of s e v e r a l v e g e t a b l e p r o t e i n prôïïucts f e d at equal n i t r o g e n l e v e l s t o human a d u l t s , they r e p o r t e d the products c o n t a i n i n g the h i g h e s t to t h e lowest p r o t e i n n u t r i t i o n a l v a l u e s were egg, b e e f , blended wheat p r o t e i n p r o d u c t , extruded soy f l o u r and extruded soy c o n c e n t r a t e . The authors a l s o r e c o g n i z e d t h a t t h e i r use o f a n i t r o g e n c o n v e r s i o n f a c t o r o f 6.25% r a t h e r than 5.71% f o r soy p r o t e i n r e s u l t e d i n a comparison being made between 22.8 g of p r o t e i n from soy p r o t e i n w i t h 25 g p r o t e i n from b e e f . The blood c h o l e s t e r o l v a l u e s o f human a d u l t s f e d t e s t d i e t s o f d e f a t t e d soy f l o u r or extruded soy c o n c e n t r a t e tended t o be lower than the v a l u e s f o r the i n d i v i d u a l s on t h e n o n - t e s t or animal product ( b e e f , egg) d i e t . The mean v a l u e f o r c h o l e s t e r o l and range, i n p a r e n t h e s i s , f o r the n o n - t e s t , b e e f , eggs, soy f l o u r , soy c o n c e n t r a t e and blended wheat p r o t e i n d i e t s i n mg/100 mg were 209 ( 1 8 1 - 2 5 0 ) ; 200.5 (104-238); 206.8 (164-267); 180.4 (149-216); 191.3 ( 1 6 4 - 2 3 8 ) ; and 178.6 ( 1 4 3 - 1 9 2 ) , r e s p e c t i v e l y . Rhee and Smith (20) i n d i c a t e d t h e c h o l e s t e r o l c o n t e n t of ground beef augmented w i t h soy f l o u r decreased as the amount o f added soy i n c r e a s e d , due to the d i l u t i o n o f meat which c o n t a i n s c h o l e s t e r o l w i t h soy, which does not. However, i n t h e cooked p a t t i e s , the amounts of c h o l e s t e r o l were not s i g n i f i c a n t l y d i f f e r e n t from t h e a l l beef p a t t i e s c o n t a i n i n g 8 or 16% f a t , but i n the case o f the p a t t i e s c o n t a i n i n g 27% f a t , t h e p a t t i e s c o n t a i n i n g soy p r o t e i n c o n t a i n e d s i g n i f i c a n t l y higher l e v e l s of c h o l e s t e r o l . Some legumes, i n c l u d i n g raw soy or peanut f l o u r are known t o c o n t a i n c e r t a i n a n t i n u t r i t i o n a l f a c t o r s such as p r o t e i n a s e i n h i b i t o r s and h e m a g g l u t i n i n s or l e c t i n s ( 2 1 , 2 2 ) . These f a c t o r s can be i n a c t i v a t e d , f o r the most p a r t , by moist h e a t , d u r i n g processing. I n t e r e s t i n g l y , peanut f l o u r c o n t a i n e d more t r y p s i n i n h i b i t o r and l e c t i n than d i d soy f l o u r ( 2 2 ) . The c o n t r o v e r s y c o n c e r n i n g the allegëcT i n h i b i t o r y a c t i v i t y o f soy products t o non-heme i r o n has not yet been r e s o l v e d c o m p l e t e l y . R o d r i g u e z et a l . (23) d i s c u s s e d the presence o f p h y t a t e i n soy



*Unfortified

product.

(PER)

Maximum)

Protein E f f i c i e n c y Ratio (PER o f C a s e i n - 2.5) C a l o r i e s per 100 Grams

NUTRITIONAL DATA*

Mercury Lead Arsenic

HEAVY METAL (PPM)

2.1 330

2.1 340

O.05

Addition of Soy Proteins to Meat Products - ACS Publications

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